Sugar-Free Biscoff Croissant
Indulge in the buttery, flaky decadence of these Sugar-Free Biscoff Croissants, a guilt-free twist on the classic French pastry. Crafted with layers of perfectly laminated dough, made using frozen butter and yeast for professional-level fluffiness, this recipe replaces sugary fillings with a rich and creamy sugar-free Biscoff spread, making it ideal for those seeking a healthier alternative without compromising on flavor. Each croissant is rolled to perfection and finished with a golden egg wash for irresistible crispiness. Whether you're hosting a brunch or treating yourself to a homemade delight, these croissants will elevate your experience with their balanced sweetness and artisanal charm. Perfect for health-conscious foodies or anyone craving a unique, homemade pastry.
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Recipe Information
Ingredients
- 250 grams Unsalted butter, frozen
- 500 grams All-purpose flour
- 10 grams Salt
- 300 milliliters Warm water
- 7 grams Dry yeast
- 1 unit Egg, for egg wash
- 200 grams Sugar-free Biscoff spread
Instructions
In a large mixing bowl, mix the flour and salt. Add the yeast to one side of the bowl and the salt to the other to prevent the salt from deactivating the yeast.
In a separate bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until it's frothy.
Add the yeasted water to the flour mixture. Mix until a rough dough forms.
Turn the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and leave it to rise for about 1 hour or until it doubles in size.
Grate the frozen butter onto a piece of parchment paper, forming a 15 cm square slab. Fold the parchment over and pat it to make it firm and even. Refrigerate until ready for use.
Once the dough has risen, roll it out into a 30 cm square on a floured surface.
Place the butter slab at an angle so that it looks like a diamond over the dough square.
Fold the corners of the dough over the butter, sealing its edges and forming an envelope.
Roll the dough into a rectangle approximately 60 cm long and 20 cm wide.
Fold the top third of the dough down, then the bottom third up over that, creating a layered effect.
Wrap the folded dough in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling in between, to create flaky layers.
After the final chilling, roll the dough into a 30 cm square.
Cut the dough into 3 equal rectangles and then each rectangle into 4 triangles, totaling 12 triangles.
Spread a tablespoon of sugar-free Biscoff spread at the base of each triangle.
Starting from the base, roll each triangle into a croissant shape.
Place the shaped croissants onto a baking sheet lined with parchment paper, leaving space between each to allow for rising.
Cover them with a damp cloth and let them rise for about 1 hour at room temperature.
Preheat the oven to 200°C (392°F).
Beat the egg in a small bowl and lightly brush over the tops of the croissants for a golden glaze.
Bake the croissants for 12-15 minutes or until golden brown.
Allow them to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
4875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.8 g | 375% | |
| Saturated Fat | 150.8 g | 754% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 491.8 g | 179% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 1.8 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 225 mg | 17% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
